Wild Salmon Fillets with Basil and Hazelnut Crust
As the salmon cooks, the topping bastes the fish and keeps it beautifully moist. The peppery brightness of fresh basil is perfectly balanced by the earthy Northwest hazelnuts.
- 1 1/2 pounds wild salmon fillet, skin-on Add to list
- 2 cups basil leaves Add to list
- 1/2 cup coarsely chopped fennel Add to list
- 1/3 cup extra virgin olive oil Add to list
- 2 large cloves garlic, peeled Add to list
- 1/4 cup chevre cheese Add to list
- 1/4 cup toasted hazelnuts Add to list
- 1/4 teaspoon salt Add to list
Cut the salmon into 4 equal portions.
Place the remaining ingredients in a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat the salmon in this mixture. Refrigerate for 30 minutes, or up to overnight.
Place the salmon, skin side down, on a hot grill and cover the grill. Cook for 15 to 20 minutes, depending on the thickness, or until the salmon is opaque through. To serve: with a pancake spatula, scoop each fillet off its skin and directly onto a warmed plate. Garnish with basil leaves and lemon slices.
Recipe by, PCC Chef